Name: Edoya
Location: Russell st/Bourke St (138 Russell St
Melbourne, 3000)
Price range: Entrees $6.50-12.80, Mains $14-55, Desserts $6-8

Edoya is a small Japanese restaurant, with plastic figurines of its food showcased in its front window. I love those plastic models of food. Inside is decorated with light wood panelling, paper screen-like fixtures on the window, paper lanturns and small ukiyo-e pictures on the wall. There is also a little sushi counter at the front, complete with wooden finish and a display case for the fish used in sushi and sashimi.

Irrashaimase/ Wooden counter and green tea/ Order some sushi

Takoyaki is a popular snack food in Japan, associated with street foodstands and festivals. They are spherical pancakes with octopus and grated vegetables inside. The exterior is slightly crispy, and the interior is soft and fluffy with barely cooked-through batter. It is often served with demiglace sauce, sweet Japanese mayonnaise, bonito flakes (extremely thinly shaved fish flakes) and aonori (a seaweed condiment).
Edoya’s takoyaki is crispy, it’s sizzling hot when it comes out, it’s soft and yielding when you bite into it, it has discernable chunks of octopus, it has a mix of vegetables that accentuate sweetness, it has delicious bonito flakes, the demiglace isn’t gluggy, there is a bed of salad leaves¬† and altogether it looks fantastic with its colour and texture balance.¬† What else can I ask for? 10/10

Chop up octopus/ Make takoyaki for all/ Don't forget sauces

For photography/ See a feat of self-control/ Shoot before eating

Beef sukiyaki
Sukiyaki is a meat dish served in a shallow iron pan with a broth made from the medley of vegetables, mushrooms, jelly noodles. The beef is sliced thinly and requires little cooking time. It is seared quickly to seal, and the vegetables, mushrooms and jelly noodles are then added to produce a wholesome umami-rich broth. There is also some tofu to soak up those delicious flavours. Oh, and a raw egg added before serving.

A giant hot pan/ Bubbling umami food stuffs/ It cannot go wrong

Edoya’s sukiyaki is what I imagine sukiyaki to be, minus spring onions. There is aonori instead of spring onions. I would prefer the beef to be in large thin sheets rather than small pieces, but it does make it easier to scoop up with the ladle. I would also like more mushrooms, there was shiitake but no enoki, and I do think with the addition of enoki mushrooms the texture and unami flavour would add another dimension to the dish. (Grilled beef-wrapped enoki bundles are a must-have whenever they are available, the flavour and texture are an extremely good match.)Apart from that qualm, I haven’t anything else to criticise.
Overall, sukiyaki is an ideal Winter dish that is always a good choice to fall back on when nothing else catches your eye. 9/10

Teriyaki Sakana with green salad
Let’s work backwards with this one. A side of greens is always a welcome addition with meat. Sakana is fish. (The fish used was a mild white fish with delicate flesh.) Teriyaki is a cooking method, and also a type of sauce used in this cooking method. Teriyaki sauce is essentially a sweet soy sauce marinade. Many variations and ratios exist for teriyaki sauce, but the three main ingredients would be soy sauce, mirin (a rice wine/sake) and sugar. To make teriyaki-anything (you name it, teriyaki fish, teriyaki chicken, teriyaki pinepaple, teriyaki eggplant, the list goes on), you grill or broil your food, and brush teriyaki sauce onto it as it is grilling. The soy sauce gives you the characteristic orange-brown colour, the mirin aids removal of any unwanted fishy odours, and the sugar gives you the shininess.

Swim little fishy/ Into sizzling hot oil/ Then teriyaki

Teriyaki Sakana at Edoya is a joy and a half. The fish is fresh, there is no fishy odour that puts me off ordering fish when I eat out. The batter is light and crispy. The teriyaki sauce isn’t too sweet, and doesn’t overpower the fish. I did not try any of the mayonnaise dressing on the salad, so I don’t know how that was. But the fish was so delicious. Fish scores 10/10.

Edoya Special Dessert
This comprises of honeydew melon, a green tea mochi, two kinds of jelly with sweetened red bean and murcott mandarin (or a ‘tangor’ if you will).

Fruit, jelly, mochi/ and sweetened red bean on top/ Jelly is charming

The mochi is dense and chewy, and is slightly salted which is pleasant. The green tea gel inside is okay. Not fantastic, not disgusting, but it is pleasant enough. The white jelly tastes faintly sweet, and not much else. The toothpaste-green jelly tastes like coconut. The best part of the dessert would have to be the red beans.
Nothing is particularly outstanding, but nothing was offensive either. Overall, 6/10


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